Salmon Burgers

I've always subscribed to the notion that "Life happens while we're making other plans." As a matter of fact it is my Mantra most days. Thus, I'll be taking a hiatus for the summer. So here is the last recipe that I'll be posting for a while.
 I recently discovered that I love salmon burgers, and I feel that I have finally perfected the recipe for my family. Even my 10 year old kid loves this dish. I hope you and your family love it as much as we do! Cook joyfully!

 Salmon Burgers
1 to 1 1/2  pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard 
1 egg white
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper (optional)
1 1/4 cups panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper 
2 tablespoons extra-virgin olive oil, plus more for brushing
4 burger buns
Tartar sauce (or garlic aioli) and
1 cup coleslaw of your choosing for topping

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, egg white, lemon juice, lemon zest and cayenne. 

Pulse to make a paste. 

Add the pureed salmon mixture to the bowl with the diced salmon. Add 1/4  panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

 Preheat the broiler.

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. 

Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, Toast your buns under the broiler. Place the burgers on the buns, top with slaw, are serve immediately.

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